A friend asked me to come bake some pies in his little 24" WFO (Chicago Brick Oven engine). It is by far the smallest oven I've ever used. I think you could probably fit his entire enclosure inside my oven. I was pleasantly surprised how well it worked however. The one thing that really jumped out was how much more conductive the floor is as compared to my oven. I've wondered why a big poof of steam/smoke never shoots out from under my pies when I launch them as you see in so many videos. It did in his oven. I never put 2-and-2 together before, but I'm sure now that the lower floor conductivity is why you don't see it in my oven.
He was about to tear out his oven and put in a new one because he says he just couldn't bake a good pie (this was the first time I'd been to his house since he put the oven a year or so back, so I've never tried or even seen a picture of one of his pies). He wanted to see what I could do with it before he replaced it. Talking to him, the main three things I did differently from him were:
1) I got his oven a LOT hotter than he ever did. ~850F on the deck and ~950F on the walls.
2) I pushed the coals to the side as I always do - he had been setting them up in a "U" shape.
3) I brought my regular 48 hour SDNP dough.
Bake times were 55ish with about half of that in the dome. The dome of the oven was pleasantly low. While baking, I kept an open flame going at all times. I thought the pies were pretty good. These were 12"/230g balls as opposed to my normal 13"/275g. Really the only thing I didn't really care for about the oven was the more conductive deck. Get it hot, and it can bake a pizza. You just have to keep an eye on the bottom and spend much of the time in the dome. Much wine was consumed during the baking, so the pies could certainly have been even better. Sorry for the lousy cell phone pics. I still have an IPhone3 - no flash.